You may have heard of the Chinese Beggar’s Chicken before, but home cook Jessie Koey has a recipe that triumphs the popular dish- Waist Tonic Beggar’s Duck Legs. Although prepared with the same unique ...

Note: Ten years after this recipe took top prize at the Gilroy Garlic Festival cook-off, it’s still one of cook-off judge Evelyn Miliate’s favorites. Marinated duck breast: 7 ounces skinless, boneless ...

Though chicken is the usual poultry choice for grilling, duck breast is another option when you are looking for something different. Let the coals burn to a medium-hot temperature to minimize ...

Trim excess fat from each duck (especially from breast) and score the skin in a crosshatch pattern. Mix all the marinade ingredients together with 3 cups of water. Place the ducks and marinade in a ...

It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it. This dish is packed full of flavour: the duck is marinated, deep-fried to a rich mahogany then ...

Tara Hebert took her father’s advice and used a marinade from her grandfather’s deer recipe on duck. When it was all put together, she called it Hawaiian Duck on a Stick. The recipe garnered the ...

While turkey will most likely be on the menu for most American’s this Thanksgiving, I’m not sure I can do the big bird so close to Christmas. Duck is a wonderful alternative, one which I would argue ...

In a large baking dish, mix the Muscat de Beaumes-de-Venise with the orange juice, soy sauce, lime juice and olive oil. Add the duck breasts and marinate for 4 hours or overnight in the refrigerator.

There are few better allies for the laid-back cook than marinades. Take a minute or two of sloshing things together, add a bit of waiting and you're good to go. Today's recipes are all great for the ...